Cinnamon Rolls

Ingredients

• Dough
  • 2 cup warm milk
  • 4 1/2 teaspoons dry active yeast 2 packets
  • 6 tablespoons granulated sugar divided
  • 6 cups all purpose flour give or take 1 cup, see NOTES below
  • 5 tablespoons butter melted and cooled
  • 2 teaspoons salt
• Cinnamon Filling
  • 1/2 cup butter very soft but not melted
  • 1 1/2 cups packed brown sugar
  • 2 tablespoons ground cinnamon
• Glaze
  • Maple Powdered Sugar glaze
  • 0.5 Cup chopped pecans

Directions

1. Dough made in bread machine
   • Set machine program to mix
   • Check Freshness of yeast: Add warm milk, yeast and 3 tablespoons of sugar to the bread mixer. Set to stir a few times and then pause the mixer. The mixture should start to bubble. If bubbles do not occur after 10 minutes your yeast is bad. Use new yeast
   • Add remaining 3 tablespoons of sugar and 2 cups of flour. Start bread machine mixing.
   • Add melted butter and salt.
   • Add in another 1-2 cups of flour and let the machine knead it.
   • Add in remaining 2 cups of flour (if needed) bit by bit, letting the machine knead in the flour for several seconds before adding in more flour. Only add in enough flour to get a dough that is mostly smooth, has cleaned the sides of the bowl, the bottom is still sticking and when you touch it with your hands, it is tacky but not sticky enough to stick to your hands. This whole process should take about 10 minutes.
   • Let rise.
2. Cream Butter
   • Add Butter, Brown Sugar, Cinnamon, and whiskey together in a large bowl.
   • Mix with a mixer on high speed until the butter is smooth and creamy
3. Roll and Fill
   • Flour a clean surface and dump risen dough onto the board. Sprinkle the dough and rolling pin in more flour and roll a 24″x18 rectangle.
   • Leaving a 1 inch border along one 24″ side, spread the creamed butter mixture evenly over the entire surface
   • Roll dough neatly into a tight swirl, towards the border of dough without cinnamon or sugar.
   • Bring entire log of dough towards you, moving the seam side down to hold in place. Using a serrated bread knife, cut into approximately 1 1/2″ rolls
   • Place onto buttered baking sheet
   • You should end up with 16 nice cinnamon rolls and 2 small end pieces
   • Cover rolls with plastic wrap and let them rise in the refrigerator overnight.
   • Bake at 350 degrees for 40-45 minutes or until tops are golden brown.
4. Glaze
   • Make Glaze
   • Mix in pecans
   • Drizzle to top of baked cinannom rolls